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Overhead shot of Matcha Raspberry Cream Cheese Rolls in white baking dish.

Matcha Raspberry Cream Cheese Rolls

Matcha Raspberry Cream Cheese Rolls are a fun and festive spin on classic cinnamon buns -- a light and fluffy dough with a tangy cream cheese filling studded with fresh raspberries, topped with a matcha cream cheese icing.
Course Breakfast
Cuisine American, Asian
Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 1 hour 30 minutes
Total Time 2 hours 25 minutes
Servings 6
Calories 353kcal
Author Michelle



  • ½ tablespoon active dry yeast
  • 2 tablespoon granulated sugar
  • ½ C whole milk lukewarm
  • 2 C all-purpose flour
  • 1 large egg
  • 3 tablespoon avocado oil or light vegetable oil
  • ½ teaspoon vanilla extract
  • ¼ teaspoon fine sea salt


  • ½ C cream cheese room temperature
  • 3 tablespoon granulated sugar
  • 1 teaspoon vanilla extract
  • 1 pint fresh raspberries patted dry (reserve some if you want to garnish the tops of the buns)
  • 1 tablespoon cornstarch

Matcha Cream Cheese Icing:

  • 1 tablespoon unsalted butter room temperature
  • 3 tablespoon cream cheese, room temperature
  • ½ teaspoon vanilla extract
  • ¼ C powdered sugar
  • 1 tablespoon whole milk optional, if icing is too thick
  • 2 teaspoon matcha


Make the dough:

  • Add the yeast, sugar, and warmed milk into a bowl, give it a stir and leave until the yeast is active and bubbly.
  • To a stand mixer bowl fitted with a dough hook, add in the flour, egg, oil, vanilla extract, and sea salt.
  • Knead the dough until it becomes smooth and elastic. If the dough feels sticky, adjust and add in a little more flour; if it's a little dry, add in a little more milk until it comes together.
  • Transfer the dough to a lightly oiled bowl and cover with a damp cloth or plastic wrap.
  • Leave the dough to rise in a warm location, until doubled in size.
  • Once the dough has risen, punch it down and transfer the dough to a clean work surface.
  • Roll out the dough to about 10" by 12" in diameter, with the short side facing you.

Make the filling:

  • In a bowl, combine the cream cheese with the sugar and vanilla extract and give it a good mix.
  • In a separate bowl, add the fresh raspberries (patted dry) and sprinkle the cornstarch over the berries.
  • Use a spoon to gently coat the cornstarch over all the berries.


  • Spread the cream cheese mixture on the surface of the dough with an offset spatula or butter knife.
  • Sprinkle the cornstarch-dusted raspberries over the the dough.
  • Roll up the dough tightly like a cinnamon roll.
  • Cut the dough into 6 equal portions using a sharp serrated knife or non-waxed unflavoured dental floss.
  • Place the dough cut-side up in a lightly greased 9" by 6" baking pan, cover loosely with plastic wrap and leave in a warm location to double in size.
  • Preheat the oven to 375°F near the end of the proofing time.
  • Remove the plastic wrap and bake the rolls for 23-25 minutes, until lightly browned on top. If the tops start to get too brown, use aluminum foil to loosely cover.
  • Let the rolls cool completely before icing.

Make the matcha cream cheese icing:

  • In a bowl, mix together the softened cream cheese, icing sugar, and matcha powder until smooth.
  • Spread the matcha cream cheese icing on the tops of the cooled rolls.


Store the frosted (iced) buns in the refrigerator. 
Un-iced buns can be stored at room temperature in an airtight container for up to 3 days. 


Calories: 353kcal | Carbohydrates: 50g | Protein: 8g | Fat: 13g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 202mg | Potassium: 123mg | Fiber: 1g | Sugar: 17g | Vitamin A: 552IU | Calcium: 62mg | Iron: 2mg